TYPICAL RECIPES FROM HIGHLAND REGION

HIGHLAND REGION

Along the Highland Region you can find many traditional dishes prepared with local products and made by amiable people.

AJI DE GALLINA

This is a delicious, traditional Ecuadorian chicken stew in a spicy, nutty cheese sauce. It's served with boiled white rice and baby yellow potatoes.

Ingredients:

*. 2 pounds skinless, bone-in chicken breast halves

*. 1 chopped cebolla paiteña (purple onion)

*. 2 chopped carrots

*. 2 cloves garlic

*. 1 loaf of white bread

*. 1 can evaporated milk

*. 1/2 cup of grated Parmesan cheese

*. 1 cup of finely chopped nuts

*. 1 teaspoon of oil

*. 2 minced cloves garlic

*. 2 teaspoons of aji amarillo (chili paste)

*. 2 teaspoons of ground turmeric

*. 4 hard-cooked eggs, sliced

*. 2 quarters of water

Preparation:

First place chicken breasts, onion, carrot, and 2 cloves garlic in a saucepan, then pour in 2 quarts of water and slowly bring to a simmer and let until the chicken is tender, about 30 minutes. After that remove chicken to a plate and allow to cool. while straining the resulting chicken broth, discarding the vegetables.

Later pour evaporated milk and 1/2 cup chicken broth into the bowl of a blender then add the loafs of bread to get a bread puree. Next put parmesan cheese and finely chopped nuts.

Apart, heat oil in a saucepan and add minced garlic and minced onion and let to cook about 5 minutes while the shredded chicken and aji are added slowly. Pour in bread puree and cook until hot, stirring frequently.

Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.

Finally, serve garnished with hard-cooked egg slices.

Aji de Gallina

AGUADO DE GALLINA

It's a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.
The traditional version also uses water instead of chicken broth.

Ingredients:

*.3 punds of chicken 

*.¾ cup rice

*.2 tablespoons of butter

*.1 cup chopped purple onion

*.1 cup chopped bell pepper

*.2 tomatoes, peeled, seeded and chopped

*.6 crushed garlic cloves

*.2 teaspoons of chopped parsley

*.1 teaspoon dried oregano

*.1 teaspoon ground cumin

*.1 tablespoon ground achiote

*.8 cups chicken broth or water

*.2 potatoes, peeled and diced

*.1 cup chopped carrots

*.1 cup of green peas

*.2 teaspoons chopped coriander

*.Salt and pepper to taste

Preparation:

First soak the rice in water for 30 minute, apart, heat the butter in a large saucepan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.

Later, add the chicken broth or water and bring to boil, then add the chicken pieces and cook for 30 minutes, next, put  the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.

After that, add the carrots and cook for 5 minutes, put the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.

Finally add the chopped coriander and serve with avocado slices.

Aguado de Gallina